Roman Summer Salad

Name: Roman Summer Salad
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 3 fillets anchovy fillets , drained and chopped; 237 milliliters balsamic vinegar; 8 fresh basil leaves , shredded; 118 milliliters black olives , halved; 2 Tbsps capers , rinsed and drained; 6 Tbsps extra virgin olive oil; 59 milliliters chopped fresh parsley leaves; 1 garlic clove , minced; 118 milliliters pitted green olives , halved; 1 teaspoons fresh ground black pepper; 118 milliliters quartered marinated artichoke hearts (optional); 454 grams vine ripened tomato (about 3 tomatoes)

Roman Summer Salad is a gluten free, dairy free, and primal side dish. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 347 calories, 3g of protein, and 29g of fat each. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes about 50 minutes. A mixture of anchovy, parsley leaves, marinated artichoke hearts, and a handful of other ingredients are all it takes to make this recipe so tasty.